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Chocolate and Hazelnut Cake

60 min
8
Medium

Ingredients

For cake

  • 120g butter

    120g flour type 00

    120g sugar

    20g milk

    40g hazelnut paste

    2 eggs

    10g vanilla

    3g baking powder

For filling

  • 1000g cream

    1500g chocolate

For decoration

  • Crushed hazelnuts to taste (q.s.)

    Ferrero Rocher to taste (q.s.)

Instructions

  1. CAKE BATTER

    • Sift flour, 60g of sugar, and baking powder. 
    • In a bowl, cream the softened butter and 60g of sugar. Then, add the eggs and vanilla.
    • Combine the two mixtures with the milk.
    • Once the mixture is thick and creamy, add the hazelnut paste.
    • Bake the cake at 180°C. When springy to the touch and a tester inserted in center comes out clean it is ready (55 minutes to 1 hour).
  2. FILLING

    • Pour the cream into a saucepan and heat over low heat.
    • As soon as it starts to boil, remove from heat and add chocolate and melt. The mixture should be smooth and consistent.
    • Let it cool. 
  3. DECORATION

    • Spread all the crushed hazelnuts around the cake, on top of the chocolate ganache.
    • Arrange the Ferrero Rocher along the edges of the cake.
    • Cut the cake in half, and with a spatula, spread the inside and outside with the milk chocolate ganache.

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